Chef Lasandra A

Chef At Home In Burr Ridge

I'm LaSandra Armstrong, CEO of SAN’s Kitchen and Catering. My culinary journey began at Robert Morris University, where I earned an Associate's Degree in Culinary Arts in 2014. I furthered my education at Governors State University, graduating in 2018 with a Bachelor's in Business & Applied Science.

I've honed my skills in various settings, from daycares to corporate kitchens, gaining expertise in plating, event catering, precise food portioning, and food allergy control. My passion for food drives me to continually refine my craft through meal prep, catering, personal chef services and cooking courses.

I'm dedicated to perfecting my culinary art and aspire to share my talents across the U.S. and beyond.

For me, cooking is...

Cooking is what I live and breathe! It allows me to express myself through unique dishes and vibrant plating skills.

I learned to cook at...

Robert Morris university , through various restaurants, bar & grills , prep cook with daycare centers , golf courses, and other facilities

A cooking secret...

My secret in the kitchen is handpicking fresh produce and using unique techniques to create dishes with exceptional flavor, consistency, and depth.

My menus

Paris

STARTER

Choose 2 dishes

French Onion Soup

Pan seared scallops with cauliflower puree and caviar

Crab cake bites

Grilled chicken Skewer with lemon lime aioli

FIRST COURSE

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Bistro salad

House salad

MAIN COURSE

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Caprese Chicken Saltimbocca

Beef Short ribs with Roasted Vegetables

Pecan Crusted salmon with apple cider reduction

Elevated Savory Lamb with Garlic Parmesan Crust, cauliflower mash Potatoes accompanied by Sautéed Broccolini and Shredded Carrots

Sweet Chili Glazed Salmon, Pan-Seared to Perfection, Crowned with Vibrant Mango Salsa and a Drizzle of Balsamic Elegance. Served on a Bed of Zesty Cilantro Lime Rice, Accompanied by Crisp Green Beans

Grilled Vegetable Stacks ( Portobello , Peppers, Zucchini,Squash with quinoa and fresh arugula mix

DESSERT

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Chocolate Mousse

Crème Brûlée

Chocolate Parfait

Caramel chocolate lava cake

Apple cinnamon bursts

Peach cobbler

Tokyo midnight I

STARTER

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Asari no sakemushi

Veggie Spring Rolls

FIRST COURSE

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Japanese Salad with Carrot Ginger Dressing

Miso soup

MAIN COURSE

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California rolls / rainbow roll

Veggie Rolls

Stir Fry (Chicken , Beef, Veggie)

Teriyaki Salmon with Roasted BOK CHOY

DESSERT

Choose 1 dish

Frushi

Affogato

Mediterranean Delight II

STARTER

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Mezze Platter (Hummus, Baba Ganoush, Falafel)

Peperonata (Stewed Peppers with Balsamic, Basil, and Mint)

Prosciutto Wrapped Figs with Goat Cheese, Honey, and Thyme

Acorn Squash Soup with Turmeric and Ginger

Dolmas

FIRST COURSE

Choose 1 dish

Mediterranean Cucumber and Tomato Salad

Chickpea Salad

Tabbouleh Salad

MAIN COURSE

Choose 1 dish

Grilled Lamb Kofta

Baked Cod with Lemon and Garlic

Feta Shrimp Skillet

Greek Roasted Chicken and Potatoes

Moroccan Chickpea Stew

Greek Spaghetti

DESSERT

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Greek Yogurt with Honey and Nuts

Apple cinnamon bursts

Cannoli

Pumpkin parfait

Seafood Feast I

STARTER

Choose 2 dishes

Garlic Stuffed Shrimp

Lobster bisque with Parmesan Crisps

Crab Dip with fresh Baguette

FIRST COURSE

Choose 1 dish

Cajun Potato Salad

Bistro salad

MAIN COURSE

Choose 1 dish

Seafood Boil -Shrimp , Crab Legs ,crawfish, potatoes ,corn on the cob and includes a mild house sauce for dipping

Shrimp & steak scampi pasta with a special house sauce

Baked Cod with Lemon and Garlic

Pan seared Scallops with Whipped potatoes and Asparagus

Sweet Chili Glazed Salmon, Pan-Seared to Perfection, Crowned with Vibrant Mango Salsa and a Drizzle of Balsamic Elegance. Served on a Bed of Zesty Cilantro Lime Rice, Accompanied by Crisp Green Beans

Salmon croquette with polenta and Roasted Brussel sprouts

DESSERT

Choose 1 dish

Apple cinnamon bursts

Caramel delight

Chocolate lava cake with fresh fruit

Mama Mia

STARTER

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Bruschetta with Tomato and Basil

Caprese Salad

FIRST COURSE